Poke Bowl with Spicy Ahi Tuna

Ingredients

• Tuna

  Fish, fresh, yellowfin, raw

  8 oz, boneless or 227g

• White rice

  Long-grain, regular, raw, enriched

  2 ½ cup or 463g

• Cucumber

  Peeled, raw

  ½ medium or 101g

• Seaweed

  Laver, raw

  1 sheets or 3g

• Crab Meat

  Canned - President's Choice

  4 oz or 113g

• Sesame seeds

  Seeds, whole, dried

  1 tsp or 3g

• Soy sauce

  Made from soy (tamari)

  ¼ cup or 72g

• Rice wine vinegar

  ½ tsp or 3g

• Sesame oil

  Salad or cooking

  ¼ tsp or 1g

• Light mayonnaise

  Salad dressing, light

  ¼ cup or 60g

Directions

1. -Add the cubed tuna to a small bowl, and drizzle over about half of the Wasabi-Soy sauce, reserving the rest for dipping, if desired; toss to coat the fish well.
2. -Place all ingredients into a small dish and whisk together until well-blended; use immediately, or keep in covered container in fridge.
3. -Add ingredients to a small dish and whisk to blend, then spoon into a small ziplock bag and cut the corner off when ready to drizzle the sauce over the fish; keep unused portion in the fridge.

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